Why people love pizza. How and why everyone loves pizza Why everyone loves pizza

I saw this recipe in the program “Eating at Home”. It is very simple to make, but it turns out very tasty. The dough is medium thick and slightly crispy.
Ingredients:
Dough:
1 teaspoon dry yeast
150 g warm water
1 teaspoon sugar
0.5 teaspoon salt
1 tablespoon vegetable oil
2 cups of flour
Filling:
Salami
Tomatoes
Bell pepper
Olives
Onion (optional)
Hard cheese
Tomato sauce/ketchup
Preparation:
Dissolve yeast in warm water, add sugar and butter. Mix salt with flour. Gradually add flour into the liquid in small portions.
Knead soft dough. Leave for 20-30 minutes in a secluded, dry place without drafts.
While the dough is resting, prepare the ingredients for the filling.
Roll out the dough into a layer. The thickness of the layer depends on your taste. I roll it out to 0.5 cm. Prick the cake with a fork and put it in a preheated oven.
After 15-20 minutes, remove the pizza base from the oven. Spread with ketchup, add the filling, sprinkle with cheese and your favorite herbs.

Hawaiian pizza

Ingredients:
For the dough:


2 tsp sugar
For the test:
4 cups flour
1 tsp salt
4 tbsp vegetable oil
1 egg
For filling:
2 tbsp ketchup
2 tbsp pineapple puree

100 g ham

Preparation:
Dough:
I used to make this pizza recipe the traditional way, i.e. I mixed the ingredients, kneaded for a long time, then waited for the dough to rise, kneaded again and baked. But now I make this recipe in the microwave (especially when it’s cold) and it comes out quickly and wonderfully. Especially when it’s cold and you have to look for a warm place for the dough to rise. Try it too!

In this case, the dough must be kneaded for about 10 minutes. When it no longer sticks to your hands and is smooth and smooth in appearance, it means it is ready. Besides, if you slap it with your palm, it will sound like a ball.
1 glass of warm water (38-40 degrees, no more)
2 tbsp good quality dry yeast
2 tsp sugar

While the dough is rising, mix:
4 cups flour
1 tsp salt
4 tbsp vegetable oil
1 egg




After this time, knead the dough in the mixer again for 2 minutes. at second speed and microwave again for 15 seconds. at 5 power (50%). Leave for 10 minutes.


I first bake the dough pricked with a fork (without filling) for 10 minutes. (depending on the oven), then I take it out, lay out the filling and leave it for another 20-25 minutes.
Filling:
2 tbsp ketchup
2 tbsp pineapple puree
mozzarella cheese, grated or thinly sliced
100 g ham
small jar of canned diced pineapples
Place ketchup and pineapple puree (store bought) on the prepared pizza disk. You can also use pineapple puree from baby food.
Mix ketchup and puree well right on the disk and spread this mixture over the entire surface of the pizza.
Then place slices of mozzarella, slices of ham and pineapple cubes overlapping each other on top.
Bake at 250C for 20-25 minutes. (depending on the oven) until the cheese takes on a slightly golden hue.
All! Dinner is served! Enjoy!!!
Note:
Pineapple cubes must be canned, because fresh ones will release too much liquid and the filling will turn into soup.
Place the pineapple cubes in a colander and allow the juice to drain.

Pizza with smoked chicken and champignons

Ingredients:
For the dough:
1 glass of warm water (38-40 degrees, no more)
2 tbsp good quality dry yeast
2 tsp sugar
For the test:
4 cups flour
1 tsp salt
4 tbsp vegetable oil
1 egg
For filling:
tomato sauce
mozzarella cheese
350 g fresh champignons
1 smoked chicken breast
1 large onion
a pinch of dry oregano
2-3 cloves of garlic
100 g grated Dutch cheese
Preparation:
The dough is the same as in Hawaiian pizza, but I’ll tell you again. This dough can be made
in the traditional way, i.e. mix the ingredients, knead for a long time, then wait for the dough to rise, knead again and bake. But now I make this recipe in the microwave (especially when it’s cold) and it comes out quickly and wonderfully. Especially when it’s cold and you need to look for a warm place for the dough to rise.
In any case, the same recipe and with the same ingredients can be prepared in the traditional way.
In this case, the dough must be kneaded for about 10 minutes. When it no longer sticks to your hands and is luscious and smooth in appearance, it means it’s ready. Besides, if you slap it with your palm, it will sound like a ball.
1 glass of warm water (38-40 degrees, no more)
2 tbsp good quality dry yeast
2 tsp sugar
Mix all this and leave for 15 minutes. so that it fits.
While the dough is rising, mix:
4 cups flour
1 tsp salt
4 tbsp vegetable oil
1 egg
I mix all this in a mixer with a dough kneading attachment at speed 2 and add a little of the already risen dough. Knead for 5 minutes. at the same speed.
Then the dough should be placed in a plastic deep dish greased with vegetable oil and covered with cling film.
Place the bowl with the dough in the microwave for 25 seconds at power 5 (50%).
Then, without removing it, leave it for 30 minutes.
After this time, knead the dough in the mixer again for 2 minutes. at second speed and microwave again for 15 seconds. at 5 power (50%). Leave for 10 minutes.
Knead the dough a little (just until the bubbles come out), this time with your hands greased with vegetable oil and you're done! The dough can be baked. This norm makes 2 large pizzas, each 36 cm in diameter, or 6 individual pizzas, 17 cm in diameter.
Bake the dough in a well-heated oven 450F (220C).
I first bake the dough, pricked with a fork (without filling) for 10 minutes (depending on the oven), then I take it out, spread out the filling and leave it for another 20-25 minutes.
For filling:
Chop the onion into half rings and fry a little in butter + vegetable oil.
Break the chicken breast into small pieces using your hands.
Cut the champignons into thick slices and simmer a little in butter over low heat. After 3 minutes. put the chicken pieces there, mix. Add a pinch of dry oregano, squeeze out 2-3 cloves of garlic, salt and pepper. Simmer it all over low heat for 5 minutes.
If you simply place pieces of chicken on top of the filling, it will become very dry in the oven, but together with the mushrooms it will retain moisture and the finished filling will be juicy.
Assembly:
Generously grease the prepared pizza disk (either freshly baked or after freezing) with tomato sauce for pizza (I used store-bought). Sprinkle generously with grated mozzarella on top. Or better yet, lay out the mozzarella cut into large slices overlapping each other (we sell it already cut). Either way, the more cheese. the tastier it will be.
Distribute fried onion rings over the cheese, and mushroom filling with chicken on top. Sprinkle finely grated Dutch cheese on top. All. The pizza is ready for the oven.
Bake the dough in a well-heated oven at 450F (220C) for 20-25 minutes. (depending on the oven). The cheese should be slightly golden.
Notes:
Pre-baked pizza discs can be frozen and always on hand. After this, there is no need to defrost it and immediately lay out the filling. Place in a hot oven at 450F (220C). The result is a wonderful crispy pizza.
And if you want to have a wonderful pizza with sides stuffed with cheese, then roll out the dough a little larger in diameter, place thin mozzarella sticks in a circle and fold the edges.
Pizza with caramelized onions and olives

Ingredients:
For 1 pizza:
2 large onions
1 pinch of salt
1 tsp Sahara
1 tbsp. olive oil
1 tbsp. butter
100 g kalamata olives
100 g mozzarella
100 g feta
Pizza dough
Preparation:
Prepare pizza dough using your favorite method.
For the caramelized onions (cooking time 1.5 hours, can be prepared in advance):
Cut the onion into thin half rings. Heat butter and vegetable oil in a deep frying pan. Place the onion in a frying pan and simmer over low heat. Do not increase the heat; the onions should be soft before caramelization begins. After an hour, increase the heat to medium, stir the onion from time to time. Add salt and sugar. Sauté the onion until beautifully brown. It takes quite a lot of time, but the result is worth it!
Prepare pizza crust. Sprinkle with grated mozzarella, distribute the onions evenly, and top with olives and crumbled feta cheese.

Pizza quickly

Ingredients:
-ready puff pastry
-sausage
-tomato
-ketchup
-cheese
-pickled cucumber, seasonings - optional
The original recipe used mayonnaise and also suggested adding onions to the filling. I didn't add any onions or mayonnaise.
I added ketchup on my own (not relying on our winter “plastic” tomatoes) and an oval of pickled cucumber. I used dried basil and oregano as seasoning.
Preparation:
Cut the puff pastry into squares with a side of ~10 cm. Using a thin-walled glass or cup, press down the center of each square - not all the way through, but quite firmly.
Place a circle of sausage in the resulting circle (I used Doktorskaya), and a little ketchup on top. Crush the herbs on top of the ketchup and place a ring of tomato and cucumber. Sprinkle with grated cheese. Bake in the oven at 180 C until the dough is browned. When serving, sprinkle with dill.

Pizza with onion and anchovies (Pissaladiere)

Ingredients:
1/4 cup whole wheat flour
1 cup warm water
1 packet instant yeast (2 1/4 tsp)
2 cups flour
1/2 tsp. salt
corn flour
700 g yellow or red onion, cut into rings
2 cloves garlic, crushed
2 tsp Sahara
2 tbsp. balsamic vinegar
3 jars of anchovy fillets (~150g)
black and/or green olives
1 tsp marjoram
Preparation:
Sprinkle cornmeal on the bottom of the baking sheet.
1. Combine whole wheat flour, warm water and yeast in a bowl and let stand for 10 minutes.
2. In another cup, combine 2 cups of flour, salt, make a well, pour in the yeast mixture and knead the dough. In my case, the dough turns out too dry, so I add 1/2 tsp. warm water. If the dough is too sticky, then you need to add 1 tsp. flour. Knead the dough until smooth and elastic for about 10 minutes, it should stick slightly to your fingers. Place the dough in a lightly oiled bowl and leave to rise at room temperature. I leave the dough to rise in the refrigerator overnight.
3. Punch down the risen dough, divide into 2 equal parts, and roll out into circles on a lightly floured surface. Place on a baking sheet or pizza pan, sprinkled with cornmeal, arrange the garlic slices, cover the baking sheets with film and a towel, and let rise for 30 minutes.
Filling
1. In a large frying pan over low heat, fry the onion and garlic in olive oil for about 30 minutes, stirring occasionally.
2. Add sugar, balsamic, season well with pepper and salt
3. Roll out the pizza dough. Place a layer of dough on a pre-prepared baking sheet, pressing the dough to the edges of the baking sheet.
4. Arrange the onion filling.
5. Arrange the anchovy fillets and arrange the olive halves.
6. Place in a preheated oven at 220 C for 20-25 minutes, or until the pizza is browned. Serve hot.

Sea pizza

Ingredients:
For the dough:
1 glass of warm water (38-40 degrees, no more)
2 tbsp good quality dry yeast
2 tsp sugar
For the test:
4 cups flour
1 tsp salt
4 tbsp vegetable oil
1 egg
For filling:
tomato sauce / I used store bought for pizza /
shrimps
squid
mussels
1 onion, thin rings
1 red bell pepper, thinly sliced
green olives
olives
mozzarella cheese, grated
Dutch grated cheese
various dry herbs - tarragon, basil, oregano
Preparation:
We prepare the dough as in Hawaiian pizza and with chicken and champignons (I won’t tell you the same thing a third time))
Therefore, I’ll immediately move on to the assembly:
Generously grease the prepared pizza disk (either freshly baked or after freezing) with tomato sauce for pizza (I used store-bought). Sprinkle generously with grated mozzarella on top. Or better yet, lay out the mozzarella cut into large slices overlapping each other (we sell it already cut). In any case, the more cheese, the tastier it will be.
Distribute onions and red bell peppers on top of the cheese, and shrimp, mussels and squid on top (I used canned food). Arrange the olives and black olives. Sprinkle a thin stream of ketchup here and there. Sprinkle finely grated Dutch cheese and dried herbs on top.
All. The pizza is ready for the oven.
Bake the dough in a well-heated oven at 450F (220C) for 20-25 minutes. (depending on the oven). The cheese should be slightly golden.

Pizza "Fried egg"

Very unusual and delicious pizza!
Ingredients:
For the dough:
1 glass of warm water (38-40 degrees, no more)
2 tbsp good quality dry yeast
2 tsp sugar
For the test:
4 cups flour
1 tsp salt
4 tbsp vegetable oil
1 egg
For filling:
250 g minced pork
250 g minced beef
1 small red bell pepper
1 medium onion
a few cloves of garlic
Onion, pepper
pinch of cumin
1 tsp dried ground herbs (to taste)
pizza sauce
1 can canned beans (including liquid)
Mozzarella cheese
12 quail eggs
Preparation:
We prepare the dough as in the case of Hawaiian pizza.
That’s why I’m telling you about the filling right away. Prepare the minced meat and fry it in a frying pan until the liquid evaporates. Then scroll a little in a blender at high speed and lightly fry again.
Add beans and mix well.
Spread the finished pizza disk with pizza sauce and place the mozzarella slices (overlapping).
Distribute the filling on top, make small dimples in it and drive the partridge eggs into it.
Bake the pizza for 25 minutes. at a temperature of 220C.

Bon appetit!

Who loves pizza the most?

Statistics show that the total number of clients of the Pizza Empire company is growing every year. This is explained by the fact that the food here is very tasty, and the selection of dishes is very impressive. And the main thing is that with all this, the prices in this delivery service remain quite affordable. And, partly, the influx of customers can also be explained by the fact that the number of Russians who love this tasty and healthy delicacy is constantly increasing every year.

However, although many of our compatriots simply adore pizza, our country is not at all some kind of world leader in the consumption of this delicacy, which was first invented in Italy. Moreover, ahead of the Russians are not only the residents of this sunny country and the Americans, known for their love of delicious food, but also the residents of a host of other countries. But which people exactly love pizza more than all other nations in the world?

Perhaps, few would be surprised if the palm remained with the Italians, since it was they who discovered this amazing dish to the world, and absolutely everyone knows about their reverent attitude towards national cuisine. However, this is not them at all - according to statistics, every Italian eats 5 kilograms of pizza every year. Of course, this is many times more than ours, but hardly anyone could have foreseen that the French eat even more of this delicacy!

That’s right - every year the average resident of France, famous for its exquisite and sophisticated cuisine, eats about 10 kilograms of this delicious dish. No other state in Europe or Asia manages to come close to this impressive figure. Worthy rivals of the French were discovered only overseas. So, according to the same study, the Americans were able to beat the French, each of whom, on average, eats 13 kilograms of pizza.

Okay, let’s admit that this was quite predictable, because Americans’ love for fast food has become a kind of axiom. But how can we explain the love of this dish among the French, whose national cuisine is considered a standard throughout the world?

Of course, such reasons can only be guessed at. However, there is a very well-reasoned opinion that all this is a simple result of the versatility of this dish. While traditional French dishes require specific, expensive ingredients, pizza is made from the most common ingredients. But the main thing is that it will be suitable for any company and situation, because it can be eaten both in the morning and in the evening, alone, together, or in a close group of friends. And apparently, it was precisely these advantages that were appreciated by the French!

It's worth starting with one very important point: pizza dough. Some recipes use their own special dough, while others require ready-made dough. If you're too lazy to cook in the morning, try using frozen pizza crusts. Or make the dough like in this recipe:

Ingredients:

• 1.5 cups warm water
• 1 tsp. salt
• 1/3 cup olive oil
• 4 cups flour
• 1 package instant yeast

What we do:

1. Pour yeast with warm water.
2. In a large bowl, mix flour, salt and olive oil. Mix thoroughly.
3. Gently pour the yeast water into the flour, mix well, form the dough and place in a greased bowl. Grease the dough with oil and cover with plastic wrap. You can cook immediately or leave for 20-30 minutes.
4. Leftover dough can be stored in the freezer and used as needed.

1. Pizza with bacon and cheese

Ingredients:

• 1/3 pizza dough from the first recipe
• 1.5 cups grated cheese
• 4 eggs
• 8 slices bacon or ham
• 4 cherry tomatoes, cut into 4 pieces
• basil leaves for decoration
• freshly ground black pepper

What we do:

1. Roll out the dough into a square cake.
2. Preheat the oven to 220 degrees.
3. Place the dough on a greased baking sheet or use baking parchment.
4. Sprinkle with grated cheese, break 4 eggs from each corner of the pizza, place bacon and tomatoes around, sprinkle with spices.
5. Bake for 10-15 minutes until golden brown, garnish with herbs and fresh basil.

2. Pizza with avocado and egg

Ingredients:

• 1 large avocado (or 2 small)
• 1 tbsp. l. finely chopped cilantro
• 1.5 tsp. lime juice
• 1/8 tsp. salt
• half the dough from the first recipe
• 4 large eggs
• 1 tbsp. l. vegetable oil
• hot sauce (optional)

​What we do:

1. Cut the avocado into two halves, remove the pit and scoop out the pulp with a spoon.
2. Combine avocado pulp, cilantro and lime juice in a small bowl. You can mash it with a fork.
3. Divide the dough into 4 parts and roll out four thin pizza flatbreads.
4. Fry each flatbread in a frying pan over low heat, 1-2 minutes on each side (until browned)
5. Divide the mixture and avocado evenly among 4 pizzas, add spices to taste.
6. Fry each egg individually and place on top of the pizza. You can fry the egg on both sides or cook it as a fried egg.
7. Serve the pizza hot, with hot or any other sauce.

3. Berry pizza

Ingredients:

• 1/4 cup granulated sugar
• 4 tsp. corn starch
• 1/2 cup water
• 2 cups mixed berries
• 1 tsp. butter
• 1 tsp. finely chopped orange peel
• 120 gr. curd cheese
• 2 tbsp. l. orange jelly
• 2 tsp. Sahara
• 1/2 tsp. ground cardamom
• 2 prepared pizza crusts
• 2 tbsp. l. butter, melted
• powdered sugar (optional)

What we do:

1. In a medium saucepan, combine 1/4 cup granulated sugar, cornstarch and salt. Add 1/2 tbsp. water and mix.
2. Add 1/2 cup of berries and cook the mixture over medium heat until thickened. Then add another cup of berries and 1 tsp. butter. Cook until the butter melts.
3. Add orange peels to the berry mixture and mix gently.
4. In a small bowl, use a blender to combine the cream cheese and orange jelly. Then add 2 tsp. sugar and cardamom.
5. Fry the flatbreads on each side in a frying pan (over low heat).
6. Brush the flatbreads with melted butter, spread with the cheese mixture and pour over the berry sauce.
7. Decorate with fresh berries and sprinkle with powdered sugar if desired.

4. Fruit pizza

Ingredients:

• Nutella or any other chocolate spread
• 1 whole grain tortilla
• 1 banana
• 6-10 strawberries
• 1 tbsp. l. coconut flakes
• ground nuts optional

What we do:

1. The flatbreads, if desired, can be fried in a frying pan, or left as is.
2. Spread the cake with chocolate spread or Nutella.
3. We cut the banana into rounds, cut the strawberries into quarters.
4. Sprinkle the flatbread with berries and banana, and add coconut flakes or ground nuts on top.

5. Pizza with egg and spinach

Ingredients:

• 2 ready-made pizza crusts (or make dough as at the beginning of this article)
• 1 cup grated cheese (plus a little extra for finishing touch)
• red pepper flakes (or just ground red pepper)
• 1/4 cup cooked bacon or ham
• 3 cups fresh baby spinach
• 2 eggs
• ground black pepper
• salt as desired

What we do:

1. Grease a baking sheet and place pizza crusts.
2. Preheat the oven to 200 degrees.
3. Sprinkle the cakes with cheese, add bacon, red pepper and break an egg in the middle of each.
4. Bake in a preheated oven for about 5 minutes. Remove from the oven and add the spinach (being careful not to touch the egg).
5. Return the pizza to the oven and bake for another 3-5 minutes, depending on how deep you want the egg to be (to avoid accidentally piercing it, you can move the spoon slightly and see how much the yolk jiggles).
6. If you want to get a pizza like in the picture (a large amount of raw yolk), then I recommend laying out and cutting the pizza on parchment (so that the egg does not remain on the cutting board).
7. Cut the finished pizza, sprinkle with cheese and ground pepper, and serve hot.

6. Cheese pizza

It's a carb-free pizza, but you'll need a very good non-stick pan to make it.

Ingredients:

• grated cheese
• filling of your choice
• spices to taste

​What we do:

1. Heat the frying pan over low heat and grease it with oil.
2. Distribute the grated cheese evenly throughout the pan and wait until it starts to bubble.
3. Add the toppings (do not overload the pizza - there will be enough ham, bacon or pepperoni and spices).
4. We wait until the pizza turns golden brown around the edges and carefully remove it from the pan with a spatula.
5. Let the pizza cool before serving.

7. Pizza - just a minute

Ingredients:

• 8 tbsp. l. sour cream
• 2 eggs
• 9 tbsp. l. flour
• salt and pepper to taste
• 1 tbsp. l. ketchup or tomato paste
• filling (cheese, ham, tomatoes - whatever you want, preferably already heat-treated)

What we do:

1. Combine the egg and sour cream in a small container, add flour and mix thoroughly.

Illustrations: jocooks.com, thekitchn.com, bhg.com, seasonsandsuppers.ca, pinterest.com

Why everyone loves pizza.

The mere fact that free pizza delivery Today it operates in every major locality of the Russian Federation, which clearly indicates that Russians love pizza no less than residents of other countries. But why is this happening? The answer is simple - if only because its taste is irresistible.

Each dish presented in the menu of the Empire Pizza company includes a variety of meat and vegetable fillings, seasonings and cheeses. This whole mixture, heating in the oven, impregnates each other, and gives the dish such an amazing aroma and magnificent taste.

Origins of the dish.

No one will be surprised by the fact that pizza came to us from Italy. In this country, it is not just a bakery product, but a real source of pride. This masterpiece of Italian cuisine was first prepared in Naples.

Back in the Middle Ages, the residents of this small town realized that by putting various foods on a flatbread, they could get a tasty and nutritious lunch at minimal cost. Subsequently, the recipe spread throughout Italy, and then throughout the world. However, everywhere it is prepared completely differently, which is a consequence of the overlay of national cuisines on pizza.

For example, the Japanese often add squid and eel to this dish, and such fish filling seems normal to them, not exotic. And in India, this open-faced pie is prepared with minced lamb, bean curd and, most unexpectedly, pickled ginger. As for their closest neighbors, the Pakistanis, they, in addition to all of the above, also put an impressive amount of curry inside, which gives the food a particularly spicy taste.

Residents of Brazil love to add green peas and corn to pizza, considering variations without them incomplete. As for haute cuisine, there are also options for preparing this dish. So, you can find recipes in which the filling includes dandelions, oysters, crayfish, caviar and even edible gold! Sometimes pizza, invented by the Italians as a delicious lunch, is used as a dessert. This time the filling consists of berries, fruits, jams, nuts and chocolate. In a word, everything is limited solely by the flight of the chef’s imagination.

Nowadays, there are a huge number of recipes, and each version includes a variety of products. That is why it is impossible to say unequivocally whether a dish is harmful or healthy - it all depends on its composition.

However, nutritionists advise not to exclude the dish from your diet, since it contains all the nutrients and vitamins necessary for humans. The only point is that you need to observe moderation.